- Dec 3, 2012
- 6
- 10
My experience:
1998 - 2004 cooked an a competition team. We BBQ'd everything you can imagine but my specialty was brisket. I always overcooked the ribs, and made some of the best chicken jerky although it was not the intent... We cooked on a pipe pit with an adjustable damper between the firebox and chamber. 100% real wood (usually mesquite)
Since then I have just dabbled at home. My back yard looks like a BBQ museum. On my back porch sits a grill (homemade pipe w/ wood box under grate and propane lighter bar), 48" wide South Texas Fire Pit, Tejas Smoker (barrel pit w, firebox on one end and vertical smoker on other), and a SmokinTex electric smoker. In the yard sits a BBQ pit trailer w/ 6' long pit (used by team mentioned above).
Sadly, I got burned out (no pun intended) on BBQ every weekend and sometimes a few times a week so I laid off of cooking it for a while. I'm just starting to get back into perfecting my craft on a smaller scale. I still like to cook on my Tejas smoker but I must admit I'm focusing a lot of time on the electric smoker at home because it's hardly worth the work of the big pit when I can get similar flavor profile from the electric w/ a fraction of the wood & effort!
Glad to be a new member. Hopefully I don't ask too many dumb questions as I further my journey from BBQ meats to true smoked meats.
Shawn Kelso
Sent from my Transformer TF101 using Tapatalk 2
1998 - 2004 cooked an a competition team. We BBQ'd everything you can imagine but my specialty was brisket. I always overcooked the ribs, and made some of the best chicken jerky although it was not the intent... We cooked on a pipe pit with an adjustable damper between the firebox and chamber. 100% real wood (usually mesquite)
Since then I have just dabbled at home. My back yard looks like a BBQ museum. On my back porch sits a grill (homemade pipe w/ wood box under grate and propane lighter bar), 48" wide South Texas Fire Pit, Tejas Smoker (barrel pit w, firebox on one end and vertical smoker on other), and a SmokinTex electric smoker. In the yard sits a BBQ pit trailer w/ 6' long pit (used by team mentioned above).
Sadly, I got burned out (no pun intended) on BBQ every weekend and sometimes a few times a week so I laid off of cooking it for a while. I'm just starting to get back into perfecting my craft on a smaller scale. I still like to cook on my Tejas smoker but I must admit I'm focusing a lot of time on the electric smoker at home because it's hardly worth the work of the big pit when I can get similar flavor profile from the electric w/ a fraction of the wood & effort!
Glad to be a new member. Hopefully I don't ask too many dumb questions as I further my journey from BBQ meats to true smoked meats.
Shawn Kelso
Sent from my Transformer TF101 using Tapatalk 2
